red wine braised beef
A savory and slightly spicy braised and fork tender beef that has a red wine reduction sauce that has a tinge of sweetness.
method
Bake
Ingredients For red wine braised beef
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2-3 lbnolan ryan beef chuck steak
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2 tspdeli mustard or yellow mustard
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2 Tbspolive oil
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2 1/2 cbeef broth
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2 Tbspworcestershire sauce
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2 Tbspbutter
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1 mdyellow onions
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1/2 mdgreen bell pepper
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3-4 stalkcelery
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1/3 bagbaby carrots
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1 canitalian style diced tomato
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1/3-1/2 bagbaby potatoes
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1 tspbouillon cubes
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1 1/2 tspsea salt
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1 tspcoarse pepper
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2/3 tspgranulated garlic
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3 tspminced garlic
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2/3 tsponion powder
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2/3 tsppaprika
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1/2 tspcrushed red pepper
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1/2 ccabernet red wine
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1/2 tspcorn starch
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1 tspwater
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1 tspbrown sugar
How To Make red wine braised beef
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1Cut boneless chuck roast into 4-6 pieces and coat with 1-2 tablespoon of olive oil and 2 tsp mustard.
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2Sprinkle and coat each piece of meat with salt, pepper, onion powder, garlic, and paprika on all 6 sides
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3Heat remainder of olive oil and butter in hot Dutch oven or nonstick pan and sear pieces on meat on each of 6 sides for 2 mins each. Once you place meat on pan, do not disturb for the full 2 mins and repeat for each side.
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4While meat is searing, cut celery and carrots and place on bottom of slow cooker with uncut baby potatoes. Once meat is seared, place the meat on top of the bed of vegetables.
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5In the pan that was used to cook the meat, add the minced garlic, sliced onions and coarsely cut bell pepper for about 3 mins. Add the 2.5 cups beef broth to pan and deglaze the pan. Add the Worchester sauce and cook on medium high for 5 mins. Add the entire mixture on top of the beef and vegetables in the slow cooker, cover and set to low for 6 hrs.
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6After 5 hrs, use a laddle to remove about 1 cup of broth (without any veggies) into a small pot. Add the 1/2 cup Cabernet wine and 1 tsp brown sugar and cook on medium for about 30-60 mins until thickens and reduces to about 1/2 in volume. Mix the water and corn starch in a small bowl to make a slurry and add to the pot to thicken it slightly more.
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7Plate the meat and cover with about 1 tbsp of reduced wine sauce. Use tongs to remove veggies and add to plate. This is also served best with mashed potato or mashed cauliflower mixture.
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8Enjoy with a glass of the red wine you opened!
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